This delicious Carrot Cake Oatmeal is both gluten-free and dairy-free, and includes a serving of veggies. It’s a healthy and hearty way to start the day.

bowl of oatmeal with raisins on top

This is an easy twist on oatmeal, and you’ll see I included finely-shredded carrots to make it taste like a carrot cake! The raisins also help make this dish slightly sweet.

Note: if you see bits of green in the oats, that’s because I also like to add some shredded zucchini. It’s totally optional, though. 

Recipe Steps

Step One

You’ll see in the recipe instructions that I like to pre-soak my oats before cooking to make them easier to digest. It’s an easy step, but it’s totally optional and doesn’t change the cooking time.

You’ll also need to shred your carrots. I like to make a big batch and then use the leftovers in salads or muffins

shredded carrots in a bowl

Step Two

Simmer the oats, shredded carrots, and almond milk in a medium saucepan. 

Step Three

Stir in the raisins, pumpkin pie spice, and protein powder. Top the cooked carrot cake oatmeal with chopped pecans or almonds, and serve hot. 

bowl of oatmeal with carrots

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Other Healthy Breakfast Recipes 

Here’s my printable recipe:

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bowl of carrot cake oatmeal with two gold spoons

Gluten-Free Carrot Cake Oatmeal


Description

This delicious Carrot Cake Oatmeal is both gluten-free and dairy-free, and includes a serving of veggies. It’s a healthy and hearty way to start the day.


Scale

Ingredients

  • 1 cup gluten-free rolled oats (soaked overnight and rinsed well*)
  • ½ cup finely shredded carrots**
  • 1 cup unsweetened almond milk (use 1 1/2 cups if you did not soak your oats)
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons raisins
  • 2 scoops collagen protein or your favorite protein powder
  • 2 tablespoons chopped pecans or almonds, for topping

Instructions

  1. Combine the oats, carrots, and almond milk in a medium-sized saucepan. Place over medium heat and bring the mixture to boil.
  2. Stir in the pumpkin pie spice and raisins, and reduce the heat to low.
  3. Cook the oatmeal for about 6-7 minutes total, or until the oatmeal has thickened.
  4. Stir in the collagen protein or your favorite protein powder.
  5. Divide the oatmeal between two bowls, top with the chopped pecans or almonds, and serve hot.

Notes

*I like to soak my oats overnight in filtered water and a bit of apple cider vinegar. Then, when I’m ready to cook the oats, I rinse them well in a strainer before adding them to my saucepan. This helps improve the digestibility of the oats. It’s an optional step for this recipe.

**You can also use shredded zucchini in this recipe as well, or half shredded carrots and half shredded zucchini. It’s your choice!

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: gluten-free oatmeal, carrot cake oatmeal, soaked oatmeal

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